Reviewed: Jan. 13, 2012

Is there a layer of noodles on top before the cheese? I put a layer on and baked before the cheese and the noodles all curled up. Other than that it was awesome! Made this for my boyfriends birthday and he loved it...even better the next day!

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2 users found this review helpful

Reviewer:

dpais

Reviewed: Jan. 23, 2011

5 stars for taste, but definitely ended up watery - I used two eggs as recommended but would try adding more cheese (I used ricotta) or less soup.

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5 users found this review helpful

Reviewer:

beckyr

Cooking Level: Intermediate

Home Town: Leesburg, Virginia, USA

Reviewed: Sep. 12, 2010

I make this receipe all the time. I orignally captured the receipe from my Mom a few years ago. I don't use cheddare cheese though I use mozzerella cheese. It tastes MUCH better. Mushrooms are not a must either. People have paid for me to make them one....SEAFOOD lasagna is always a hit!

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7 users found this review helpful

Reviewer:

mommieof3gs

Cooking Level: Intermediate

Reviewed: Jun. 20, 2010

I made a couple of small changes. I completely omitted the wine, and dried the water off the lasagna noodles before layering them in the pan. I also used neufchatel cheese instead of cream cheese for the lower fat content and 15 oz. of ricotta instead of the cottage cheese. My son loved this, and the rest of us thought it was very good.

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6 users found this review helpful

Reviewer:

Jorlan2000

Reviewed: May 3, 2010

USED SHITAKE MUSHROOMS AND FRESH SHRIMP AND CRAB, YUMMY! VERY GOOD WILL MAKE AGAIN!

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6 users found this review helpful

Reviewer:

TERESA

Reviewed: Mar. 31, 2010

4 1/2. Used fresh shrimp, fresh poached halibut and imitation crab. A little less wine and milk as per previous reviewers.

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5 users found this review helpful

Reviewer:

Phoebe

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 28, 2010

This was just okay to me. It tasted almost store bought (ala Stouffer's), which isn't necessarily a good thing in my book. Rather salty and somehow, at the same time, bland. It's not a bad recipe, it just isn't very "fresh" or home-made tasting to me. Probably won't do this one again.

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3 users found this review helpful

Reviewer:

Marcie Killian

Cooking Level: Expert

Living In: Ferndale, Michigan, USA

Reviewed: Apr. 7, 2009

I foil lined 2 disposable bread loaf pans to have a thicker stack of lasagna. I did sweat the onion and mushrooms first and used half the cream cheese and the whole 1 lb (1%) of cottage cheese, 2 eggs and just one 18oz.can of Progresso creamy mushroom soup. No milk but a little extra wine. I had lump crab but decided to use just shrimp to see how it all turned out. To address the "runny" reviews I built in the pans with uncooked regular noodles and let them set for about an hour and a half before cooking. I let them cool and reheated for dinner. Texture was great, nice and creamy, plenty rich. Did not add salt. Nice change.

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5 users found this review helpful